MMIL (Marvellous Mother in Law) came round the other day with a bag full of veggie goodies she has grown on her allotment and, as Husband is extremely fond of marrow, I set about looking for a suitable recipe. I quite like marrow cubed, steamed and served with masses of butter, salt and pepper, but as we had some mince in the fridge I thought I would do Stuffed Marrow this time.
Having researched a few recipes, I decided to cut my marrow into rings as they bake more quickly than halving it lengthways.
Medium sized marrow, cut into 6 – 8
Chorizo, sliced (as much as you like!)
2 tablespoons olive oil
1 onion, peeled and chopped
1 garlic clove peeled and chopped
500g / 1lb lean minced beef
400g /14oz can tomatoes or chopped fresh tomatoes
2 tbspns chopped mixed fresh herbs (anything you have to hand or in the garden – tarragon works especially well)
1 tablespoon tomato ketchup
2 handfuls grated Cheddar
- Heat the oven to 180 degrees C
- In a large heavy bottomed saucepan, heat the olive oil and fry onion until soft.
- Add the garlic, chorizo and mince and cook until brown.
- Add the tomatoes, herbs and tomato ketchup
- Simmer for 20 minutes
- Meanwhile, scoop out the middles of the marrow rings and put in large baking dish lined with foil
- Spoon a portion of the cooked mince into each
- Cover with foil and bake in the oven for about 30 minutes
- Remove the foil, sprinkle with cheese and grill until cheese is brown and bubbling.
TIP: If you have any leftover mince, freeeze and use as Bolognaise sauce on another occasion. Alternatively, bulk it up with kidney beans and some chilli for Chilli Con Carne the next night.